You just can’t beat good old fashioned grub, can you? Sometimes the simple dishes provide you with the greatest comfort and taste – bangers ‘n’ mash is absolutely one of those dishes!
You will need (for 2/3):
6 pork sausages (I used cheddar and onion flavoured ones)
2 large onions
500ml chicken stock
1tbsp cornflour
1tsp mustard
1 tsp mixed herbs
500g (ish) potatoes
50g butter
Cream or milk (or a tub of deliciously flavoured cream cheese)
Method
- Preheat the oven to 180°C.
- Fry the sausages in a frying pan to brown the outsides. I didn’t bother making sure they were fully cooked as they will be going in the oven to cook – we don’t want to over cook them!
- Place the sausages into a casserole dish place in the preheated oven to keep them warm.
- Add the sliced onions to the frying pan that you cooked the sausages in and cook until they’ve started to soften. I added a good splash of Lea & Perrins for a flavour boost!
- Place your stock cube, a generous lump of mustard, your mixed herbs and boiling water into a measuring jug. Add the stock to the pan of onions and bring to the boil.
- Blend a tablespoon of cornflour with a little of the stock and add to the pan to start thickening the sauce.
- Peel & quarter the potatoes and place in a pan of cold water. Bring to the boil and cook until tender – this should take about 15-20 minutes.
- The casserole dish in the oven should now be nice and hot – add the gravy into the dish with the sausages and put back in the oven for at least half an hour to thicken the gravy up.
- Drain the water away and mash the potatoes with the butter and a splash of milk or cream.
Take your delicious bangers from the oven…what a beautiful sight! The bubbling noise is just glorious.
A healthy lump of mash, topped with sausages, topped with the onion gravy and served with garden peas – perfect!
